Levantine cuisine · Meat & Kebab

Fatteh Lahme

Toasted flatbread pieces under fried lamb and garlic yogurt, finished with pine nuts in butter.

Ingredients · for 4 servings

• 500 g lamb (shoulder, diced)
• 2 flatbreads (stale)
• 600 g yogurt (10%)
• 3 cloves garlic
• 200 g cooked chickpeas
• 50 g pine nuts
• 40 g butter
• 1 tsp baharat
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Tear the flatbreads into thumb-sized pieces, spread on a baking sheet and toast in the oven at 200°C for 8–10 min. until light brown and crisp.
2. Stir the yogurt smooth with the finely grated garlic and 1/2 tsp salt and let it come to room temperature, so it doesn't hit the warm meat too cold.
3. Heat the olive oil in a pan until very hot and sear the lamb cubes in batches for 6–8 min. until well browned all over, then season with baharat, salt and pepper.
4. Add the chickpeas with 100 ml water to the pan and warm for 3 min. until the liquid has nearly evaporated and everything is glossy.
5. Toast the pine nuts in the butter over medium heat for 2–3 min. until golden and remove from the heat immediately, as they keep browning otherwise.
6. Spread the bread over a wide dish, top with the meat and chickpeas, pour over the garlic yogurt, top with the pine nut butter and parsley, and serve at once while the bread still has some bite.